All of our cheeses are hand-cut, by humans. For this reason, our product weights may fluctuate between 7oz and 9 oz.

Perfectly smoked to allow flavor but not overpowering the palette.

Black

Idiazabal is often compared to Manchego, and for good reason. They are both sheep milk cheeses from Spain, they both are formed into six pound wheels, and both of their names are scattered over tapas menus around the world. What distinguishes Idiazabal from its esteemed neighbor, however, is that it is made in the Spanish Basque, an area regarded as one of the finest for production of sheep milk cheese. Additionally, it is smoked for two days over chipped beech wood. This gives it an extra layer of complexity that is at times missing from Manchego. Enjoy Idiazabal as the Spanish would, with as little to-do as possible. Rioja, Jamon Serrano or Iberico, and some crusty bread are all that is needed.